How To Make Montreal Smoked Meat (REMASTERED)

smoked meat

🥗Healthier: turkey breast

💰Cheaper: corned beef

Turkey is leaner, while corned beef is more accessible.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is often less expensive.

Trim the fat off the brisket, removing hard fat that won't render down, leaving a layer of fat for flavor.

Prepare a curing mix by blending 1 cup kosher salt, 1 tablespoon pink curing salt, whole cloves, cardamom seeds, caraway seeds, and 3 tablespoons coarse ground black pepper until well mixed but not dust-like.

Rub the curing mix evenly over the entire brisket, ensuring every square inch is covered.

Place the brisket in a vacuum-sealed bag or a tub, rotating it twice a day for even curing.

Let the brisket cure in the fridge for 7 days, flipping it every day at least twice.

After 7 days, rinse the brisket under water for about 30 minutes, doing this 2-3 times until the water runs clear to remove excess salt and nitrates.

Prepare a steaming setup using a chafing dish with a cooling rack on top, filled with beef broth and water.

Wrap the brisket in tin foil and place it on the cooling rack above the broth.

Use a temperature probe to monitor the brisket, cooking until it reaches an internal temperature of 190°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens